Filtros
Hasegawa Pro Boards (Soft & PE)
Hasegawa Pro boards (Soft FSR/FRK and PE FPEL) protect razor-thin Japanese edges while staying light, rigid, and easy to sanitize. Since 1955, Hasegawa Corporation has pushed material science from the ski slopes to the kitchen—resulting in soft-surface composite cutting boards trusted by Michelin-star chefs and passionate home cooks.
Why Chefs Prefer Hasegawa
- Edge-Safe Surface: Cushions knife edges to reduce micro-chips and keep blades sharper longer.
- Hygienic by Design: Non-porous, dishwasher- and bleach-safe for easy sanitation.
- Built for Work: Reinforced wood-core prevents warping; textured surface stays grippy even when wet.
- Sizes for Every Station: From compact prep to full service boards, including color-coded options.
Soft vs PE: Which Should I Choose?
- Pro-Soft (FSR / FRK): The softest, quietest feel—maximizes edge life and is ideal for Japanese knives and delicate prep.
- Pro-PE (FPEL): Slightly firmer surface for general prep; the black finish hides stains while staying knife-friendly.
Size Guide (Quick Picks)
- 210 mm gyuto: 20″ × 12″ (FSR20-5030) or 23.6″ × 11.8″ (FSR20-6030)
- 240 mm gyuto: 23.6″ × 13.8″ (FSR20-6035) or 31.5″ × 13.8″ (FSR25-8040)
- Compact stations / petty: 15.4″ × 10.2″ (FRK20-3926) or 13.4″ × 9.1″ (FRK20-3423)
- High-volume line: 35.4″ × 17.7″ (FSR25-9045)
Tip: Choose FPEL (black) to better hide stains; choose FSR for the softest, most edge-friendly feel.
Care & Odor Tips
Wash hot with mild detergent; for odors, use a baking-soda paste or a brief dilute-bleach rinse per model guidance. Store dry and flat.
Watch Them in Action
Common Questions
Q: Are Hasegawa Pro boards dishwasher-safe?
A: Yes. Most Pro models withstand commercial dishwashers and can be sanitized with diluted bleach; hand-wash extends life.
Q: Soft vs PE — which is gentler on edges?
A: Pro-Soft (FSR/FRK) is gentlest; Pro-PE (FPEL) is slightly firmer but remains edge-friendly.
Q: Will the wood core absorb water?
A: No. The core is fully sealed beneath thick outer layers to stay hygienic and warp-resistant.
Q: What size works for a 210/240 gyuto?
A: Most 210 mm blades feel balanced on 20″ × 12″; 240 mm blades are best on 23.6″ × 13.8″ or larger.
Upgrade Your Prep Station
Pick your Hasegawa Pro board below and enjoy longer-lasting sharpness, superior hygiene, and chef-grade performance.